Ingredients List

6 cups day old bread, cut into 1′ cubes (I used a Pumpkin Yeast bread)

1.2 cup toasted pecan pieces

1.2 cup unsalted butter, melted

1 cup extra dark chocolate chips

caramel flavored ice cream topping

gray sea salt

Directions

Preheat oven to 325 degrees.In a medium sized mixing bowl, whisk together cream, pumpkin, milk, sugar, eggs, salt, and pumpkin pie spice. Set aside.Place bread cubes in a large mixing bowl. Pour melted butter over bread cubes and toss to coat. Stir in chocolate chips and pecan pieces.Transfer bread cubes to a 9×13 baking dish. Pour pumpkin custard over top of bread cubes.Bake in oven at 325 degrees for 1 hour and 30 minutes or until a knife comes out clean when inserted into the center of the pudding.Serve warm, topped with a tablespoon of caramel sauce drizzled over top, a sprinkling of gray sea salts, and whipped cream if desired.